Preparation Time: 5 mins
Cooking Time: 15 mins
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Made from rolled oats and bananas, these healthy pancakes are an excellent source of a fibre and rely on the natural sweetness of banana, avoiding any added sugars. Make ahead of time and store leftover portions in the freezer.
Ingredients
Directions
- Process the oats in a food processor until they form a coarse flour. Add banana, eggs, milk, vanilla and baking powder and process until smooth.
- Heat a large non-stick frying pan over medium-high heat and lightly spray with oil. Add about 1/4 cup (60ml) of batter to the pan. Cook for 1-2 minutes each side or until golden and cooked through. Keep warm while you repeat with remaining batter to make 8 pancakes.
- Serve pancakes with a dollop of Greek yoghurt, and fresh/frozen berries.
- To freeze, allow pancakes to cool completely, separate into portions (divide with pieces of greaseproof paper) and freeze in zip lock bags/containers. Defrost at room temperature and heat either in microwave or toaster.
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Nutritional Summary:
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There are 309 calories in 1 serving of Oat Banana Pancakes.
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Calorie Breakdown: 24% fat, 57% carbs, 19% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1292 kj
15%
309 kcal
Fat
8.41g
12%
Saturated Fat
2.4g
12%
Monounsaturated Fat
2.817g
Polyunsaturated Fat
1.911g
Carbohydrates
44.26g
17%
Sugar
6.18g
7%
Fibre
6.4g
Protein
14.83g
30%
Salt
0.47g
8%
Cholesterol
162mg
Potassium
440mg
22%
Calorie Breakdown:
Carbohydrate (57%)
Fat (24%)
Protein (19%)
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*Based on an RDI of 2000 calories
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